Huevos Rancheros
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with Salsa Verde, Radishes & Avocado

Huevos rancheros is a classic dish that originated on farms in Mexico. It was traditionally served as a hearty late-morning meal to provide ranchers with the energy they needed for the day. And though it remains a popular breakfast choice, its savory flavors are perfect anytime! Here, we’re building on the classic components of the dish, filling corn tortillas with beans and Oaxaca cheese to make quesadillas and serving them with fried eggs, salsa verde and avocado.

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Wash and dry the fresh produce. Drain and rinse the beans. Tear the cheese into bite-sized pieces. Quarter the lime. Halve, pit and peel the avocado. Thinly slice the avocado and top with the juice of 1 lime wedge to prevent browning; season with salt and pepper. Trim off and discard the ends of the radishes; thinly slice the radishes. Peel and small dice the onion. Remove and discard the papery husks of the tomatillos; large dice the tomatillos. Pick the cilantro leaves off the stems; discard the stems.

2
Cook the aromatics & make the salsa verde:

In a medium pot, heat 2 teaspoons of olive oil on medium-high until hot. Add the onion and as much of the spice blend as you’d like, depending on how spicy you’d like the dish to be. Cook, stirring occasionally, 2 to 3 minutes, or until softened and fragrant. Transfer half the cooked aromatics to a small bowl. To the pot of remaining cooked aromatics, add the tomatillos and ¼ cup of water. Cook, occasionally smashing the tomatillos with a spoon, 11 to 13 minutes, or until thickened and saucy. Remove from heat and stir in the juice of 1 lime wedge; season with salt and pepper to taste.

3
Cook & smash the beans:

Once the salsa verde has cooked for about 5 minutes, in a large pan (nonstick, if you have one), combine the beans, reserved cooked aromatics and ¼ cup of water. Cook on medium-high, stirring occasionally, 2 to 4 minutes, or until the beans have softened; season with salt and pepper to taste. Transfer to a bowl. Using a fork, smash the cooked beans. Wipe out the pan.

4
Assemble the quesadillas:

Place the tortillas on a clean, dry work surface. Divide some of the beans (you will have extra) and the cheese between 2 of the tortillas; top each with one of the remaining tortillas.

5
Cook the quesadillas:

In the pan used to cook the beans, heat 2 teaspoons of olive oil on medium-high until hot. Carefully add the quesadillas and cook 3 to 4 minutes per side, or until the tortillas are crispy and the cheese has melted. Divide the cooked quesadillas between 2 dishes and set aside in a warm place. Wipe out the pan.

6
Fry the eggs & plate your dish:

In the pan used to cook the quesadillas, heat 2 teaspoons of olive oil on medium-low until hot. Crack the eggs
into the pan, keeping them separate. Cook 1 to 2 minutes, or until the whites are set and the yolks are cooked to your desired degree of doneness. Season with salt and pepper. Top each cooked quesadilla with a spoonful of the remaining beans and a fried egg. Garnish with the avocado, radishes, cilantro, salsa verde and remaining lime wedges. Enjoy!

Tips from Home Chefs

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Huevos Rancheros

Wash and dry the fresh produce. Drain and rinse the beans. Tear the cheese into bite-sized pieces. Quarter the lime. Halve, pit and peel the avocado. Thinly slice the avocado and top with the juice of 1 lime wedge to prevent browning; season with salt and pepper. Trim off and discard the ends of the radishes; thinly slice the radishes. Peel and small dice the onion. Remove and discard the papery husks of the tomatillos; large dice the tomatillos. Pick the cilantro leaves off the stems; discard the stems.

2
Cook the aromatics & make the salsa verde:

In a medium pot, heat 2 teaspoons of olive oil on medium-high until hot. Add the onion and as much of the spice blend as you’d like, depending on how spicy you’d like the dish to be. Cook, stirring occasionally, 2 to 3 minutes, or until softened and fragrant. Transfer half the cooked aromatics to a small bowl. To the pot of remaining cooked aromatics, add the tomatillos and ¼ cup of water. Cook, occasionally smashing the tomatillos with a spoon, 11 to 13 minutes, or until thickened and saucy. Remove from heat and stir in the juice of 1 lime wedge; season with salt and pepper to taste.

3
Cook & smash the beans:

Once the salsa verde has cooked for about 5 minutes, in a large pan (nonstick, if you have one), combine the beans, reserved cooked aromatics and ¼ cup of water. Cook on medium-high, stirring occasionally, 2 to 4 minutes, or until the beans have softened; season with salt and pepper to taste. Transfer to a bowl. Using a fork, smash the cooked beans. Wipe out the pan.

4
Assemble the quesadillas:

Place the tortillas on a clean, dry work surface. Divide some of the beans (you will have extra) and the cheese between 2 of the tortillas; top each with one of the remaining tortillas.

5
Cook the quesadillas:

In the pan used to cook the beans, heat 2 teaspoons of olive oil on medium-high until hot. Carefully add the quesadillas and cook 3 to 4 minutes per side, or until the tortillas are crispy and the cheese has melted. Divide the cooked quesadillas between 2 dishes and set aside in a warm place. Wipe out the pan.

6
Fry the eggs & plate your dish:

In the pan used to cook the quesadillas, heat 2 teaspoons of olive oil on medium-low until hot. Crack the eggs
into the pan, keeping them separate. Cook 1 to 2 minutes, or until the whites are set and the yolks are cooked to your desired degree of doneness. Season with salt and pepper. Top each cooked quesadilla with a spoonful of the remaining beans and a fried egg. Garnish with the avocado, radishes, cilantro, salsa verde and remaining lime wedges. Enjoy!

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